Makes about 12 servings
- 1 tbsp olive oil
- 2 medium eggplant (about 1 pound each)
- ¼ cup tomato paste
- 2 tbsp red wine vinegar
- 1 tbsp balsamic vinegar
- 1 tsp smoked paprika
- ½ tsp salt
- ¼ tsp cayenne pepper
- 2 tbsp extra virgin olive oil
- 1 cup finely chopped onion
- 2 garlic cloves, minced
- ½ cup chopped bottled roasted red bell peppers
- 4 canned anchovy fillet, chopped
- ¼ cup finely chopped fresh flat-leaf parsley
Preheat the oven to 450 F.
Rub the eggplant with the olive oil; pierce the eggplants several times with a fork. Place on a foil-lined baking sheet. Bake for 45 minutes or until blackened, turning frequently. Cool slightly, then peel. Drain the eggplant pulp in a colander for 5 minutes, chop.
Combine the tomato paste and next 5 ingredients (through the cayenne) in a small bowl, stir until smooth.
Heat the oil in a large skillet over medium=low heat. Add the onion, cook about 6 minutes, until golden and tender. Add the garlic, sauté for a minute. Stir in the eggplant, tomato paste mixture, bell peppers, and anchovies; cook 10 minutes. Remove from the heat, stir in the parsley. Cool, then chill tightly covered.